Now and Then: Mint Jelly Recipe
Try this on Grandma’s old-fashioned biscuits.
By The Herb Companion Staff
August/September 1998
Mint Jelly
RELATED CONTENT
Latin Americans love this traditional sauce, and each country seems to have its own variation. Try ...
We used this recipe as a bruschetta topping but you can also toss with pasta or serve over grilled ...
Now, you can grow and use the authentic mojito mint (Mentha ×villosa). Richters Herbs, known for it...
We couldn’t imagine anything prettier than this on a summer evening....
Many of our readers are drying their own tomatoes, and just a few bits of these rich, deep-flavored...
• 4 cups unsweetened apple juice
• 1/4 cup lemon juice
• 1 3/4 ounces powdered fruit pectin
• 4 1/2 cups sugar
• 1 cup chopped mint leaves
• Green food coloring (optional)
1. Combine unsweetened apple juice, lemon juice, and powdered fruit pectin in an 8-quart pot. Let stand for 2 minutes, stir to dissolve, and bring to a full boil, stirring often.
2. Stir in sugar and chopped mint leaves. Return to a full boil for 1 minute, stirring constantly. Add food coloring if desired.
3. Remove from the heat, skim the foam, and strain out the mint. Ladle into six hot, sterilized half-pint jars, leaving 1/4 inch headspace. Cover with sterilized lids and process in boiling water for five minutes. Remove the jars and cool.